FlavScents AInsights Entry for Citric Acid (CAS: 77-92-9)

1. Identity & Chemical Information

Citric acid is a naturally occurring organic acid commonly found in citrus fruits. Its IUPAC name is 2-hydroxypropane-1,2,3-tricarboxylic acid. The CAS number for citric acid is 77-92-9, and it is recognized by FEMA with the number 2306. Other identifiers include the FL number 09.003 and CoE number 146. The molecular formula of citric acid is C6H8O7, and it has a molecular weight of 192.12 g/mol. Citric acid contains three carboxyl groups and one hydroxyl group, contributing to its acidic properties and its role as a flavor enhancer and preservative in food and beverages.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Citric acid is characterized by its sour taste, which is often described as clean and refreshing. It is a key component in providing the tartness associated with citrus fruits. The intensity of its sourness can vary depending on concentration, with higher levels imparting a more pronounced tartness. Citric acid is primarily used as an impact note in flavor formulations, enhancing the perception of freshness and balancing sweetness in various products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Citric acid is widely distributed in nature, predominantly found in citrus fruits such as lemons, limes, and oranges. It is also present in other fruits and vegetables, albeit in smaller quantities. Industrially, citric acid is produced through fermentation processes using Aspergillus niger, a method that efficiently converts sugars into citric acid. This fermentation process is crucial for its designation as a "natural flavor" in regulatory terms, as it mimics natural biosynthesis pathways.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Citric acid is extensively used in the flavor industry to enhance and balance flavors in a wide range of products, including beverages, candies, and dairy products. It serves as a flavor enhancer, providing a tart, refreshing taste that complements sweet and savory notes. Typical use levels in finished products range from 500 to 3000 ppm, with variations depending on the desired intensity and product type. Citric acid is stable under normal storage conditions but can degrade at high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, citric acid is not commonly used as a primary fragrance component due to its lack of volatility. However, it can play a role in modifying the pH of formulations, which can influence the stability and release of fragrance compounds. Its contribution is more functional than olfactory, often used in personal care products where pH adjustment is necessary.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA and FEMA for use in food products. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 09.003. The United Kingdom follows similar regulations post-Brexit. In Asia, citric acid is widely accepted in countries like Japan and China, with specific usage guidelines. In Latin America, countries such as Brazil and members of MERCOSUR also recognize its safety and utility in food applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Citric acid is considered safe for oral consumption, with an acceptable daily intake (ADI) not specified due to its low toxicity. It is metabolized in the body and contributes to the citric acid cycle. Dermal exposure is generally safe, though it can cause mild irritation in sensitive individuals. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed to prevent respiratory irritation. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Citric acid is valued for its ability to enhance and balance flavors, making it a staple in many formulations. It synergizes well with sweeteners and other acids, providing a rounded flavor profile. Formulators should be cautious of overuse, which can lead to excessive tartness and consumer rejection. It is often under-used in savory applications, where it can add a subtle brightness.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on citric acid is well-established, with extensive documentation supporting its safety and efficacy in both flavor and fragrance applications. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Overall, the confidence in the data quality is high, with minimal gaps or ambiguities.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-07-09 14:06:03 GMT (p2)